The food & beverage industry is making strides as it continues to adopt new practices and let go of outdated ones, keeping in mind consumer preferences. Restaurants and food chains need to keep up with the changing trends and adapt their business plans accordingly.
Here are a few trends you should keep out an eye for in 2021.
Minimum Food Wastage
No one wants to see food go to waste, be it consumers or providers. Unfortunately, up to 40% of the food supply is wasted each year in the United States.
In 2021, you can expect to see food manufacturing and selling entities to take active measures to minimize food wastage. Many restaurants and food chains have already started making the most of their food supplies, including blemished or misshapen produce that’s perfectly useable if not for its appearance. Consumers are also encouraged to purchase oddly shaped food items, which are often offered at discounted prices.
Meat Alternatives
While only 5% of Americans describe themselves as vegetarian, this is fast changing. The trend of plant-based diets is increasing as people become more conscious of the impact of red meat consumption on both health and the environment. As they continue to seek alternatives to meat, the food and beverage industry is under immense pressure to offer meat-free options to consumers.
Quite a few restaurants have already started including more vegetarian and vegan options in their menus. Think of the suddenly popular plant-based “meat burgers” that are now readily available at fast-food chains and upscale restaurants. More and more consumers want their meals to be vegetarian, vegan, vegetarian, or cruelty-free, and that means less of meat and dairy and more of plant-sourced foods. You can expect an increase in plant-based diets and meals offered at restaurants and by food manufacturing companies in 2021.
Free-From Foods
Meat isn’t the only thing consumers want to be “free” from. They also want their meals to be free of food allergens and irritants.
Nearly 3.1 million Americans prefer or strictly follow gluten-free diets. Out of these, the majority are individuals who don’t have celiac disease (an autoimmune disorder caused by a reaction to gluten), but avoid gluten nevertheless. Similarly, a significant percentage of the population consumes dairy-free diets due to lactose intolerance.
Food sensitivities such as these have made it crucial for restaurants to offer gluten-free and dairy-free foods if they want to retain customers. This is another trend you can expect the food and beverage industry to get on board with next year.
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